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Tangy Pork Belly

This porky dish tastes and resembles somewhat like 'char siew' or BBQ pork except that it's got a slightly tangy taste and I find it rather unique. The tangy taste comes from the effect of adding tamarind aka Assam Jawa and other sauces into the meat. This dish does go well with white rice and it can be very appetising indeed.

If you're not into rice, you can have this with bread, it's just as yummy ..........!

Recipe for Tangy Pork Belly

Ingredients

450 gm pork belly with skin removed

20 gm assam jawa aka tamarind + 2 Tbsp water

3 tsp sugar

1/2 tsp salt

1/2 tsp light soya sauce

1/4 tsp dark soya sauce

1/2 cup water

Method
Cut up the pork belly into 3 inch lengths. Remove the seeds from the tamarind and add in water to form a paste. Marinate the pork belly with the tamarind paste, sugar, salt and sauces for a couple of hours. Put the marinated pork into a non-stick pan, add in 1/2 cup water and simmer till the meat is cooked through and semi-dry. Dish up and serve as it or cut up into smaller pieces. Garnish with some sliced cucumber and serve with white rice or bread.

I'm submitting this dish to 'Muhibbah Malaysian Monday'. Do check it our 'Here'.

Hi Cheah, this looks awfully decadent and tasty although it reminds me too much of the sweet Malaysian char siew that I am used to.

The one thing I also miss from Ipoh is the roast pork laksa near the police station? It was in the mid 90s that I used to go to Ipoh for work but apparently this stall has moved :( That is unusual to me but I think an even better ambassador of Ipoh food than Ipoh hor fun :) :)

chopinandmysaucepanYes, this shop has moved to the oppposite row not far from the old place. Frankly, I hardly have my curry laksa there, find it too oily, its' the Hainanese type of curry. There are many other delicious curry mee/laksa stalls in town, find them more tasty. You should try them out when you're in Ipoh next.

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